17min 4 ppl
Buffalo Cauliflower Wings
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 6g
Carbs 30g
Fats 12g
About this dish
Crisp, panko-coated cauliflower florets tossed in a tangy, buttery buffalo sauce - a fully plant-based take on the bar-food classic.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Cauliflowerhead, cut into florets1
Dairy & Eggs
- Oat milk, unsweetened200 ml
- Vegan butter60 g
Dried Goods
- Plain flour150 g
- Panko breadcrumbs150 g
Spices & Seasonings
- Garlic powder1 tsp
- kosher salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Vegetable Oilfor frying1 l
- Hot sauce120 ml
Utensils
- Mixing bowl
- Large frying pan
- Meat thermometer
- Slotted spoon
- Saucepan
Method
1
Whisk the flour, oat milk, garlic powder, kosher salt and black pepper together into a smooth batter.
Approx. 4 minutes
2
Dip the cauliflower florets in the batter, then coat evenly in the panko breadcrumbs.
Approx. 6 minutes
3
Heat the vegetable oil in a large frying pan to 180°C, checking the temperature with a meat thermometer.
Approx. 8 minutes
4
Fry the coated florets in batches until golden and crisp, turning once.
Approx. 10 minutes
5
Lift out with a slotted spoon and drain on a wire rack.
Approx. 3 minutes
6
Melt the vegan butter with the hot sauce in a saucepan over low heat, stirring until smooth.
Approx. 3 minutes
7
Toss the fried cauliflower in the buffalo sauce until evenly coated, then serve immediately.
Approx. 3 minutes
